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RECIPE: Pumpkin Crème Brûlée, maybe the perfect fall dessert.

Updated: Dec 5, 2023

If you haven't mastered the perfect pie crust, or simply want an elegant dessert, pumpkin crème brûlée might be the answer. This rich custard uses simple ingredients that harken the flavors of autumnal celebrations. Top each custard with the traditional burnt sugar crust for crème brûlée, or a simple homemade whipped cream spiked with pumpkin pie spice. The perfect make ahead dessert. Enjoy!

Check out these companion videos... from Pittsburgh Today Live and Doug Cooking


1 cup Pumpkin Puree

2 cups Half & Half, warmed

2/3 cup Granulated Sugar, plus more for brûlée topping

6 Egg Yolks

1 teaspoon Vanilla

1/2 teaspoon Cinnamon

1/4 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

Pinch of Salt


Preheat oven to 325°F

Gently whisk egg yolks, 2/3 cup sugar, pumpkin, half & half, vanilla, and spices until evenly combined. Pour custard into small oven safe ramekins and transfer into a baking pan. Add hot water carefully to the pan, half way up the sides of the ramekins. Bake 25-45 minutes, or until middles are slightly wobbly.

Remove custards from oven and water bath to cool completely on a rack. Move custards to the refrigerator, and chill at least 4 hours to fully set, or store in fridge covered up to 2 days before serving.

When ready to serve, sprinkle the top of custards with a thin layer of granulated sugar. Use a kitchen torch or oven broil to melt sugar until light browning occurs. Give the sugar layer a moment to harden before serving. Alternatively, top each chilled custard with whipped cream. Enjoy!

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